Arbi ke patte ki Pakaudi or Rickwanch 

Colocasia Leaves or Elephant Ears or Taro Leaves are rich in nutrients and superb in taste. Indian households prepare fritters of these leaves in various ways. In U.P. it is called Rickwanch and Gujratis call these Patra. 

 The Internet throws up a rainbow of colocasia recipes from all over India. In Kerala, chembila (colocasia) is chopped up with coconut, tamarind and shallots and turned into a curry. Konkanis go one step further, by using the leaf and the stem of the colocasia leaf (which is often tossed aside for being too fibrous) together with coconut, to make a tasty curry during the monsoons.Colocasia curry with peanuts is a popular Maharashtrian dish and Nagaland and Bengal have their own colocasia preparations. The Bengalis mash the colocasia leaf and cook it with prawns or fish head to make Kochu Saager Ghonto. The leaves of the colocasia are dried and used to flavour the food of the Mizos. I've heard of colocasia leaf Usli, a Karnataka dish that laces the chopped leaves through a variety of dals. And that is just skimming the iceberg - I am sure there are plenty more preparations I am not quite aware of.When to EatThe best time to eat colocasia leaves is during the monsoon.

Good for heart health.

 The nitrate present in it is helpful in promoting healthy blood pressure. 

 

Improves Vision

 To boost your eye health β-carotene present in taro leaves can help. Also, vitamin A in it will sharpen the eye site. 1 cup of Taro leaves is suffice for your whole day's vitamin A requirement.

 

 Keeps Blood Sugar In Control 

 Diabetes is one of the most common diseases affecting many around the globe. Once you have it, the best you can do is control the sugar levels in your blood by having a healthier lifestyle. This includes eating foods that are known to control blood sugar levels, such as taro leaves. It has resistant starch known for not being easily absorbed and digested in the body.

 

 

 

 

Ingredients:

1.  Taro leaves-8-9
2. Besan-1 cup
3. Onion-2 big
4. Garlic-4-5 cloves
5. Rice flour-1/ cup
6. Turmeric powder-1/2 tsp.
7. Red chili powder-3 tsp.
8. Garam masala powder-1 tsp.
9. Amchur powder-3-4 tsp.
10. Oil for shallow frying

Procedure:

• Make a thick paste of onion garlic.
• Mix besan with all the powder spices and onion-garlic paste with help of  little water.
  
• Wash  Taro leaves and on the largest leaf, apply the besan spice mix at the lighter side of stem.
• Then take smaller leaf and put on largest leaf, apply besan masala, repeat this till you apply spice on all the leaves, keeping smallest on the top.
• Now start rolling this tightly from the tipped end of leaves.
• Thread this and steam for 15-20 minutes.
• Make a slurry of rice flour, turmeric and chili powder.
  
• When cools down, cut spiral discs and in rice flour, turmeric, chili powder slurry, dip them and shallow fry.
• Serve hot with chutney or you can have these as sides for lunch or dinner as my family does.
  

 P.S

I use my own freshly ground garam masala (3 cloves, 2 black cardamom, 1 tsp. cumin and 5-6 black pepper.)